Hake with Tomato Relish

Tom: So, I was very impressed by the “slow frying” technique here. You put the oil and the fish in a cold pan, and then heat it slowly to stop the fish from curling up. But we couldn’t test this properly because we didn’t have skin on the fillets, and it’s the skin that does the curling up, I think.

Kirstin: I think you’re right. But it was the only kind of hake I could get.